Mississippi Chicken Casserole Recipe
Prep Time15 minutesCook Time35 minutesTotal Time50 minutesServings8 servingsCaloriesApproximately 560 calories per servingIngredients12 ounces egg noodles or you favorite one4 cups cooked shredded chicken (rotisserie works great)8 ounces cream cheese, softened1 cup sour cream1 packet (1 ounce) ranch seasoning mix1 packet (0.87 ounce) au jus gravy mix½ cup unsalted butter, melted6–8 pepperoncini peppers, sliced2 cups shredded cheddar cheese, divided1 cup shredded mozzarella cheese, divided1 teaspoon garlic powder1 teaspoon onion powder½ teaspoon black pepperChopped fresh parsley, for garnish (optional)InstructionsPreheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.Bring a large pot of salted water to a boil. Cook the egg noodles until just al dente according to the package directions. Drain well.In a large mixing bowl, combine the softened cream cheese, sour cream, ranch seasoning, au jus gravy mix, garlic powder, onion powder, and black pepper. Stir until smooth and creamy.Mix in 1 cup of shredded cheddar cheese and ½ cup of shredded mozzarella cheese.Add the cooked noodles, shredded chicken, melted butter, and sliced pepperoncini peppers. Stir until everything is evenly coated.Transfer the mixture to the prepared baking dish and spread it into an even layer.Sprinkle the remaining cheddar and mozzarella cheeses evenly over the top.Bake for 30–35 minutes, or until the casserole is hot, bubbly, and the cheese is fully melted.For a golden, slightly crispy cheese topping, broil for 2–3 minutes, watching carefully to prevent burning.Remove from the oven and let the casserole rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.NotesRotisserie chicken makes this recipe quick and easy.Freshly shredded cheese melts more smoothly than pre-shredded cheese.Adjust the number of pepperoncini peppers to make the casserole milder or tangier.For extra flavor, add crumbled bacon or sautéed mushrooms.Let the casserole rest before serving so the sauce thickens.StorageRefrigerator: Store leftovers in an airtight container for up to 4 days.Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.Reheating: Warm in a 350°F oven for 15–20 minutes or microwave individual portions until heated through.Recipe TipsDon't overcook the noodles—they'll continue cooking in the oven.Taste the mixture before adding extra salt, as the ranch and au jus mixes are already well seasoned.Add a little shredded Parmesan on top before baking for even more cheesy flavor.Serve with a crisp green salad, roasted broccoli, garlic bread, or steamed green beans for a complete meal.